This rich, delicious, full flavored Rigatoni IS the first entrée that people head for at ANY potluck or gathering. It will feed 5 or 6 people depending on their appetite. The recipe doubles (even triples) well.

1 pound lean ground beef
1 cup onion chopped
1 clove garlic minced
14 ounce can crushed tomatoes
1 14 ounce can water
6 ounce can tomato paste
8 ounce can tomato sauce
1 tablespoon sugar (don't leave out)
1/8 teaspoon cayenne pepper (don't leave out)
2 teaspoons dry basil leaves 
1/2 teaspoon fennel seeds (don't leave out)
1 teaspoon dry oregano leaves
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese 
Mozzarella cheese grated (as much as you like)
Rigatoni noodles (eyeball this amount - about 8 ounces)

Cook the chopped onion in a tablespoon of vegetable oil for about 5 minutes or until it starts to smell a little sweet. Add the garlic and cook/stir for another minute or so, but watch it so it doesn't burn.

Stir the ground beef into the onion-garlic and cook until  the meat is no longer pink. Drain well and addthe crushed tomatoes, tomato paste, tomato sauce, water, sugar and spices. 

Stir well and simmer SLOWLY for an hour and a half (stirring once in a while). After an hour and a half, most of the liquid should have cooked away and it will look like this (not too dry). If it looks overly dry, add a cup of water.

Stir in the Parmesan and Mozzarella (but save a little mozzarella to sprinkle over the top before you bake it).

Now a word about the noodles: You can use ANY noodle you want, but we really like the hardy (thick walled) rigatoni noodles. Boil them in salted water until they are ALMOST done (about 2-3 minutes before they are totally cooked). They will cook the rest of the way in the sauce.

I use half a package of rigatoni noodles in this recipe. If you are using another kind of noodle, just eyeball the amount.

Drain the noodles well and Stir them into the meat and cheese mixture. Top with a little extra mozzarella and bake at 350° for 30-35 minutes or till bubbly.

NOTE: I often make this in the Crockpot. I follow the above directions until it says "simmer for 1 1/2 hours). Instead, I put it in the slow cooker and let it "cook" for 3-4 hours on low. Then I add the partially cooked noodles and let it all "cook" for another 1/2 hour....works great.

ENJOY !!!

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October 30, 2019

My picky-picky husband is a "meat and potatoes" man through and through. If a meal doesn't center around meat.....well, he doesn't call it a real meal. 

That's why I came up with this "Meat-less Spaghetti" (for myself) to counter hubby's "steak night". It is total COMFORT FOOD !!!

1/4 cup olive oil

1 medium sweet onion (chopped)

(2) 14.5 ounce cans diced tomatoes (Italian style)

1/2 teaspoon garlic powder (not garlic salt)

pinch of cayenne pepper  (see note below)

1/2 teaspoon kosher salt (see note below)

2 teaspoons dry basil leaves

1 teaspoon dry oregano

2 teaspoons sugar

1/4 teaspoon black pepper

8 ounces button mushrooms

12 ounces spaghetti noodles

Saute chopped onion in the olive oil until they look sort of transparent and smell "sweet-ish". Put cooked onions (don't drain) in a large Crockpot (I think mine is a 7 quart size?). Add the diced Italian style tomatoes, garlic powder, cayenne, basil, kosher salt, black pepper and sugar; mix well. Cook on high for about 3 hours.

After 3 hours, clean the mushrooms and take the stems off. Chop the stems in the food processor and slice the mushroom caps (nice and thick), then put them in the sauce to cook for about 30 minutes.

While the mushrooms are cooking, boil the spaghetti noodles (in salted water) until they are HALF WAY DONE (important).

Strain the partially cooked noodles and turn the Crockpot down to LOW. Add the noodles to the sauce and continue cooking for about 30 minutes. Stir and serve.

I like mine with Parmesan!!

ENJOY !!!

NOTE: Remember, kosher salt measures differently than table salt because the tiny grains (in table salt) pack together much closer. The measurement in this recipe is for kosher salt. If you only have table salt......use less.

NOTE: Cayenne pepper is pretty spicy. I have measuring spoons that go down to 1/16th of a teaspoon, so that's what I use......it is basically a "pinch" of cayenne. You can substitute 1/4 teaspoon red pepper flakes for the cayenne.

NOTE: Make sure you only boil the spaghetti noodles half way. This is an important step since they pick up a ton of flavor from the sauce as they cook the rest of the way in the Crockpot.

NOTE: You will have to cut this recipe in half if you only have a small Crockpot.

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March 30, 2018

This is a quick and easy weekend recipe for chicken spaghetti and everyone loves it. I usually make this with chicken breasts,  but it is also excellent if you substitute quartered chicken thighs and throw in some mushrooms....add a tossed salad and dinners ready.

2 large boneless skinless chicken breasts (or several thighs)
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 egg beaten
1 jar meatless marinara sauce (about 25 ounces)
1/2 cup water
1/2 cup chopped onions
2 tablespoons butter
2 teaspoons basil
1 teaspoon oregano
1/2 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne

mushrooms (optional)
Mozzarella cheese
spaghetti noodles

In small saucepan, melt 2 tablespoons butter and add 1/2 cup chopped onions. Saute onions at medium high heat until you start to get golden edges on the onions (the onions AND butter they cooked in, go into the sauce).

Spray the inside of your slow cooker with vegetable spray before you put in the marinara sauce + water + well sauteed onions and butter + basil + oregano + garlic powder +  sugar + salt + black pepper + cayenne pepper + melted butter (and mushrooms if you are using them). Stir well.

Mix the bread crumbs and Parmesan cheese in one bowl and the beaten egg in another bowl. Coat the chicken in beaten egg, then roll it in the bread crumb-Parmesan mixture. Place the pieces gently (in a single layer) in the marinara mixture and spoon a LITTLE of the sauce over the chicken, but DON'T MIX AFTER YOU PUT THE CHICKEN IN THE SAUCE OR IT WILL KNOCK OFF THE COATING.

Set your slow cooker on LOW for 3 to 4 hours and do not disturb the chicken while it cooks. 

About 30 minutes before it's time to eat, GENTLY lift out the chicken and set it aside, then stir in about 1/2 pound of half cooked spaghetti noodles (that have been tossed with a little butter) into the crockpot (they will finish cooking in the sauce). Make sure the noodles are well coated, BEFORE GENTLY placing the cooked chicken back on top of the noodles (don't stir)and top each piece of chicken with a some mozzarella cheese. Put the lid back on and let it cook on LOW for 20-30 minutes or till cheese is well melted, DON'T STIR.

NOTE: All crock-pots cook at different temperatures, so keep that in mind when you set your timer. I usually cook 2 chicken breasts for about 3 1/2 hours (almost fall-apart tender). Just keep an eye on the chicken the first time you try this recipe, so it doesn't get over cooked.

NOTE: Chicken thighs cut into larger cubes works VERY well in this recipe too.

NOTE: Use whatever commercial marinara sauce you like. Personally, I use an inexpensive brand (like Ragu) because the extra onion, oregano, basil, garlic, sugar, salt and pepper jazz up the marinara nicely.

NOTE: This would be a fantastic recipe for a potluck dinner if you quarter the chicken breasts or use thighs.

ENJOY !!!

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April 23, 2017